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My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist

Hitz, Alex

28 ratings by Goodreads
ISBN 10: 0307701522 / ISBN 13: 9780307701527
Published by Knopf, 2012
Condition: Collectible: Like New Hardcover
From First Coast Books (Eatonton, GA, U.S.A.)

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About this Item

Signed twice by author. Inscribed on half title page. 1st Edition, 1st Printing. Light wear to covers. Text clean and unmarked. The binding is tight and square. Light wear to the dust jacket. Your Satisfaction is guaranteed!. Bookseller Inventory # 020215017

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Bibliographic Details

Title: My Beverly Hills Kitchen: Classic Southern ...

Publisher: Knopf

Publication Date: 2012

Binding: Hardcover

Book Condition:Collectible: Like New

Signed: Signed

Edition: First Edition.

About this title

Synopsis:

From the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In My Beverly Hills Kitchen, Hitz blends the home cooking of his mother’s Atlanta kitchen with lessons he learned from some of the world’s great chefs and hosts to come up with classic, satisfying comfort food.

These step-by-step recipes are so clear that anyone can do them. Hitz shows you how to prepare a meal for two or twenty and that quality is achievable on any budget. He reimagines best-loved dishes and adds that little something extra to make them more delicious than you ever dreamed possible. The twelve chapters include such signature recipes as Sweet Potato Vichyssoise, Cold Pea Soup with Mint, Scrambled Eggs with Caviar, Dorothy’s Baked Cheddar Grits, Millionaire’s Macaroni and Cheese, Salmon Pot Pie, Perfect Roast Tenderloin of Beef, Dorothy’s Fried Chicken, Salted Caramel Cake, Apple Pear Crumble, and Molten Chocolate Cake with Bourbon Whipped Cream. There are also recipes and stories from Hitz’s famous friends who were known for their simple but fantastic food—Bill Blass’s Sour Cream Soufflé, Nan Kempner’s Bacon Sticks, Connie Wald’s Penne with Vodka Sauce, and Betsy Bloomingdale’s Peach Ice Cream.

Hitz suggests perfect menus for every season and will show you how to make every day a special occasion. He shares his secrets about entertaining, ingredients, and cookware that guarantee the best results and will make a difference as you become a great chef and host on your own.

Comfort food has never been this irresistible—or easy.
 

About the Author:

A graduate of Peter Kump’s Cooking School in New York and Le Cordon Bleu, Paris, Alex Hitz was a partner of Mary Boyle Hataway at the renowned Atlanta restaurant The Patio by the River and now appears regularly on HSN with his own line of luxury prepared comfort food, The Beverly Hills Kitchen.

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